BUTTERSCOTCH EGGNOG STARS
from taste of home, star shaped cookies with a beautiful center... they have a rich eggnog flavor, YUM!
Provided by Courtly
Categories Dessert
Time 28m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream together butter and sugar. Add egg and eggnog. Combine flour, baking powder, salt and nutmeg; gradually add to creamed mixture. Divide into three portions and chill overnight.
- On a lightly floured surface, roll out oneportion at a time to 1/4 inch thickness.
- Cut with a floured 3 1/2 inch star cutter.
- Cut out centers with a 1 1/2 inch star cutter.
- Line baking sheets with foil; grease foil.
- Place large star cutouts on prepared baking sheets.
- Sprinkle 1 tsp candy in center of each.
- Repeat with remaining dough; reroll small cutouts if desired.
- Bake at 375 for 6-8 minutes or until edges are golden.
- Cool on baking sheets for 5 minutes.
- Carefully slide foil and cookies from baking sheets onto wire racks to cool.
- For icing, beat confectioners' sugar, rum extract and enough eggnog to achieve drizzling consistency.
- Drizzle over cooled cookies if desired. Sprinkle with colored sugar if desired.
- Let stand until hardened.
Nutrition Facts : Calories 101, Fat 3.8, SaturatedFat 2.3, Cholesterol 16, Sodium 51, Carbohydrate 16.1, Fiber 0.2, Sugar 10.6, Protein 1
BUTTERSCOTCH EGGNOG
I love eggnog and this is a super simple way to enjoy it.
Provided by Vicki Butts (lazyme)
Categories Cocktails
Time 5m
Number Of Ingredients 2
Steps:
- 1. Pour the schnapps into a cocktail glass. Add eggnog, sprinkle with nutmeg, and serve.
BUTTERSCOTCH EGGNOG
I'm not a big fan of the "traditional egg nog" But when I had this butterscotch version it soon became a favorite and must have during the holidays. I searched Zaar and didn't see anything like this recipe. If you like Butterscotch Schnapps try this, you'll be thanking me ;) Serve to your guests and accept their compliments graciously!
Provided by Vseward Chef-V
Categories Beverages
Time 17m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Separate eggs at room temperature by placing yolk in one bowl and egg whites in another; be careful, one speck of yolk in the white can ruin the whole recipe. Beat yolks until creamed with about half of the sugar. Add remaining sugar. Continue to beat until it looks like the color of butter (about 10 min) Chill in refrigerator. Beat cream until it forms stiff peaks, and refrigerate.Beat Egg Whites until it forms stiff peaks.
- Nog Assembly:.
- About 30 minutes before serving, add in the following order:.
- Add milk to chilled yolk mixture. Add vanilla extract and butterscotch schnapps and stir.
- Gently fold the egg white mixture into the yolk mixture.
- Gently fold the fluffy cream into the mixture.
- Serve in a punch bowl with a sprinkle of fresh grated nutmeg (or ground nutmeg).
- If your quest would like a stronger nog, can individually add a splash of Brandy, Jack Daniels or your favorite whiskey. (My sister and brother-in-law do. Say it's "real good".
BUTTERSCOTCH SCOTCH EGGNOG
In this recipe, the smoky Scotch makes the eggnog more complex and gives it a savory taste, which goes nicely with the caramelized flavor of the brown sugar. If you're wary of using raw eggs, here's a version with a cooked custard base.
Provided by Melissa Clark
Categories quick, cocktails
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.)
- In a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form.
- When ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 21 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 196 milligrams, Sugar 19 grams, TransFat 0 grams
RASPBERRY & BUTTERSCOTCH EGGNOG
Make and share this Raspberry & Butterscotch Eggnog recipe from Food.com.
Provided by Sonya01
Categories Beverages
Time 5m
Yield 2 litres
Number Of Ingredients 7
Steps:
- Process raspberries in a food processor until smooth.
- Place milk, cream, eggs, sweetened condensed milk and schnapps into a blender and blend until smooth. Add raspberries and blend to combine. Strain to remove seed and refrigerate until ready to serve.
- To serve, pour eggnog into glasses and float a raspberry on top.
COOKED BUTTERSCOTCH SCOTCH EGGNOG
Provided by Melissa Clark
Categories brunch, lunch
Time 15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat the milk to a slow boil in a medium saucepan over medium-low heat. While waiting for the milk to heat, in a large bowl, whisk the yolks and brown sugar until thick. When milk has reached a low boil, turn off the heat, and whisking constantly, slowly pour the milk into the yolks mixture until fully incorporated. Whisk in the salt.
- Return the mixture to the pot and turn up the heat to medium. Cook, stirring constantly, with a spatula or wooden spoon, scraping the bottom and sides of the pot, until the mixture is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Strain through a fine-mesh sieve into a large bowl and allow to cool. Chill eggnog for at least an hour and up to 2 days.
- Just before serving, whip the cream until soft peaks form and fold it into the custard. Add the whiskey, brandy and vanilla. Garnish with nutmeg and serve.
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BUTTERSCOTCH EGGNOG STARS – MY RECIPE REVIEWS
From myrecipereviews.com
Servings 3Total Time 2 hrs 25 minsCategory CookiesCalories 121 per serving
- In a mixing bowl, cream butter and sugar; beat in the eggnog and egg. Combine the flour, baking powder, salt, and nutmeg - gradually add it to the creamed mixture. Divide the dough into 3 portions (it will be a little sticky) and wrap them in plastic wrap. Chill overnight (or put in freezer for 1 1/2 to 2 hours, then transfer to the refrigerator).
- Preheat the oven to 375 F. Generously flour your counter or marble and gently roll out one portion of the dough to about 1/4" thickness (keep remaining dough in refrigerator until needed). Use a 3 1/2" star cookie cutter and gently cut out as many stars as you can, re-rolling extra dough when needed.
- Transfer the stars to a cookie sheet lined with parchment paper (or buttered aluminum foil). Use a 1 to 1 1/2" star cookie cutter to cut out the centers of each cookie. (I put the cut out little stars on the cookie sheet, too, and baked them along with the big ones - they're cute.)
- Sprinkle about 1 teaspoon of the crushed butterscotch candies into the star cutout area and gently spread to the fill the hole. Bake the cookies for 7 to 8 minutes until the candy is melted and the cookies are lightly browned around the edges. Remove from the oven and let cool on the cookie sheet for about 5 minutes (so the melted candy will set a little). Transfer to wire rack to cool.
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